Eating Wells Custard Eggnog Recipe
Yield: 12 servingsRecipe by luhu.jp
Ingredients:
Makes 12 one half cup,
8 cup: Skim milk, scalded
-servings,
2 t: Pure vanilla extract,
1 1/2 cup: Sugar,
pn Of nutmeg,
1/4 cup: Flour,
1/2 each: To 1 cup brandy, rum or
pn Of salt,
-whiskey, optional
4 large: Eggs plus 2 whites,
Directions:
Whisk together sugar, flour and salt in large, heavy, nonaluminum
saucepan. Add eggs and egg whites and whisk until smooth. Gradually
whisk in milk. Cook over low heat, stirring with a metal or plastic
spoon, for 15 minutes, or until custard has thickened enough to coat
a spoon. Immediately remove from heat and strain into a bowl. Cover
and refrigerate until chilled, at least 2 hours or overnight. Before
serving, stir in vanilla, nutmeg and liquor, if using. Pour 2 cups
of custard into a blender, add 2 ice cubes and blend until frothy.
Repeat with remaining custard. Serve immediately. Nutritional
Analysis per serving, without whiskey: 140 calories, 2 grams fat.
Origin: Journal American, December 23, 1992 Shared by: Sharon Stevens
++_ End Stevens Recipe ++-
Submitted By SHARON STEVENS On 10-18-94
Source from luhu.jp
saucepan. Add eggs and egg whites and whisk until smooth. Gradually
whisk in milk. Cook over low heat, stirring with a metal or plastic
spoon, for 15 minutes, or until custard has thickened enough to coat
a spoon. Immediately remove from heat and strain into a bowl. Cover
and refrigerate until chilled, at least 2 hours or overnight. Before
serving, stir in vanilla, nutmeg and liquor, if using. Pour 2 cups
of custard into a blender, add 2 ice cubes and blend until frothy.
Repeat with remaining custard. Serve immediately. Nutritional
Analysis per serving, without whiskey: 140 calories, 2 grams fat.
Origin: Journal American, December 23, 1992 Shared by: Sharon Stevens
++_ End Stevens Recipe ++-
Submitted By SHARON STEVENS On 10-18-94
Source from luhu.jp